Ingredients
3/4
cup granulated sugar
2/3
cup vegetable oil
2
teaspoons baking powder
1/2
teaspoon salt
1
teaspoon vanilla
1/2
teaspoon peppermint extract
2
eggs
2
cups Gold Medal™ all-purpose flour
About 1/4 cup granulated sugar
About 1/4 cup red colored sugar
Preparation
Heat oven to 400°F. In large bowl, mix 3/4 cup sugar, the oil, baking powder, vanilla, salt, peppermint extract and eggs with spoon. Stir in flour.
Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Press bottom of glass onto dough to grease, then dip into 1/4 cup granulated sugar; press on balls until 1/4 inch thick. Spoon red sugar on cookies, using very small spoon, in spiral design to look like peppermint candies. Or place red sugar in resealable food-storage plastic bag; snip off tiny corner. Squeeze red sugar from bag onto cookies.
Bake cookies 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
